Bruschetta is one simplest treats to prepare this time of year. I say this time of year because I can't stress enough how much better produce tastes when its ripe during its intended season. Bruschetta has been making a weekly appearance on our kitchen table since the tomato and basil season started here in upstate, New York. Pair that with a big glorious round of burrata and its nothing short of heavenly!
My method is easy! I roast garlic in the oven first to draw out that sweet bite offered by garlic when its cooked. That garlic is than smeared onto the bread bites that are doused with olive oil before being toasted for a crispy bruschetta foundation. Oh, and don't forget the balsamic to drizzle over the whole ordeal!
Appetizer to share serves 4-6
1 pint of cherry tomatoes or a one large heirloom tomato
1 bunch of fresh basil-as much as you prefer
3 garlic cloves-leave skin on to roast in
1 burrata -I used BelGioioso brand
4 slices of bread-I've used sourdough, pane bello, or you can slice up 1/2 a baguette
salt and pepper
1. Preheat oven to 400 degrees. Line a baking sheet with tin foil and place garlic cloves on sheet, drizzle some olive oil over top and place in oven. Leave garlic to cook about 10 minutes until fragrant. Skin should easily come off and garlic should be soft in the center when done.
2. Slice bread and spread across baking sheet. Take the garlic and smear it onto the bread. Liberally drizzle olive oil over bread and put in oven to bake about 5-7 minutes until toasts are golden. Place on serving board or plate when done.
3. Dice tomatoes into smalls pieces and add to a bowl. Slice fresh basil-add. Salt and pepper to taste.
4. Spoon bruschetta onto toasts. Place burrata in the center. Drizzle over balsamic vinegar and more olive if desired. Serve and enjoy!